Pork butt

[cansmoke]

Smoked a 3 lb pork butt in the MES30 for 3 1/4 hours and moved to OKI Joe for last hour. At 3 lbs, it should have run for 4 1/2 hours.. It stalled at 158 when I moved it over and then temp slowly started to rise only to seem to stall at 174. The temp in thr OKI Joe started to drop from 400 to 320 so coals had had it. It was quite tasty, just not the pulled pork that we'd "advertised" (We post out a menu for the week.

I'm using Royal Oak briquettes which is all I can find when I can find charcoal at all. Are others having issues with temperature with this brand.

When I hit a stall what are fast fixes?

I used maple wood chips and a very defined maple flavour to the meat.

 

[kruizer]

Did you wrap at the stall? I usually put mine in a disposable foil pan and cover with foil. That will help push through the stall and finish cooking.

 

[cansmoke]

I didn't so thanks.

 

[jcam222]

kruizer has you covered. I also put mine in foil pan with a cup of broth at the stall. Power on through to around 205F for pulling. Usually cooler for half hour or hour prior to pulling too.